Category Archives: cookies

Crackle Top Gingersnaps

One of the best desserts ever is a dish of good vanilla ice cream with a gingersnap or two stuck into it.

Cream together:
1 c shortening
2 c dark brown sugar, packed firm

Blend in the following and beat until fluffy:
1 egg
1 c molasses
1 t vanilla
1 t lemon juice

Combine dry ingredients and then add gradually to the sugar mixture:
4 c flour
1/2 t salt
2 t baking soda
4 t ginger powder (plus try adding a little fresh grated ginger if you are a ginger fan)

The resulting dough should be soft, not sticky or the tops won’t crackle. Add a little more flour if sticky.

Shape 1″ balls, dip each ball in sugar and set on a greased cookie sheet two inches apart. Don’t flatten them! Bake at 350° for 12-15 minutes.

gingersnaps front

Gingersnaps back


Peanut Butter Filled Chocolate Cookies

William’s favorite cookie in 2008.  We make these at Christmas but they are a great treat anytime, and fun for kids to help make.

1 1/2 c flour
1/2 c cocoa powder
1/2 t baking soda
1/2 c butter at room temperature
1/2 c sugar
1/2 c packed brown sugar
3/4 2 c natural peanut butter
1 egg
1 T milk or soy milk
1 t vanilla
3/4 c powdered sugar
Combine first three dry ingredients in a bowl and set aside.Cream together butter, sugars and 1/4 cup of the peanut butter. Add egg, milk and vanilla and beat well. Add flour gradually and mix well. Shape dough into about 32 balls.

In a clean bowl, combine powdered sugar and the rest of the peanut butter. Knead by hand if necessary. Shape into 32 balls, one for each chocolate ball.

Preheat oven to 350° and set out a little sugar in a shallow bowl.  To assemble the cookies:  flatten a chocolate dough ball, indent slightly  and top with a peanut butter ball.  Gently shape chocolate to completely cover the peanut butter filling and roll back into a ball.  Place cookies 2″ apart on ungreased cookie sheets.  Flatten each with the bottom of a glass dipped into sugar.

Bake 8-12 minutes.  Allow to stand for one minute after removing from the oven, then transfer to wire racks to cool.

Adapted from Better Homes & Gardens:



Grandma Klein’s Sugar Cookies

A long-time Klein, Fahy and Lane family tradition. Remembering Irene Burgess Klein with love 

2 c sugar
1/2 c shortening
1/2 c butter, softened
2 t vanilla
2 eggs
5 1/3 c flour
1 c sour cream
2 t baking powder
1 t baking soda
1 t salt
1/2 t nutmeg

for sprinkling on top – sugar mixed with cinnamon
Preheat oven to 350°.  Beat together sugar, shortening, butter vanilla egg.  Mix dry ingredients in a separate bowl and add gradually to the sugar mixture alternating with sour cream.  Divide dough into quarters.  Roll out the first quarter to 1/4″ thick on a floured board and cut out cookies with cookie cutters dipped in flour.  Place on ungreased cookie sheet and sprinkle with the sugar & cinnamon.  Bake until no indentation remains when touched, and bottoms are lightly browned, about 6-8 minutes.

Pecan Balls

A necessary Christmas tradition.

1/2 lb butter
2 c flour
4 T sugar
6 oz pecans, chopped very fine
2t vanilla
Combine all ingredients and mix well. Roll into small balls (heaping teaspoon each) place on ungreased cookie sheets and bake at 350° for 15 minutes.  Let cool then roll in confectioners sugar to coat.

Grandma Klein’s Spritz Cookies

You need a cookie press for this recipe!

Mix together:
1 c butter
3/4 c sugar
1 egg
1 t almond flavoring or vanilla

Mix together and then add to the butter/sugar mixture:
2 1/2 c flour
1/4 t salt
1/2 t baking powder
Mix well to combine.  Divide dough into two parts and using food dye, make one batch green and the other red. Place one batch at a time into the cookie press, press cookies onto ungreased cookie sheets and bake at 350° for 10-12 minutes.

Gannon Truffle Cookies

A recipe from one of Greg’s colleagues at  Gannon University in Erie, PA.

2 squares (1 ounce each) unsweetened chocolate
2 c semisweet chocolate chips
1/3 c butter
1c sugar
3 eggs
1 1/2 t vanilla
1/2 c flour
2 T cocoa
1/4 t baking powder
1/4 t salt
confectioner’s sugar
Melt chocolate squares, the butter and 1 cup of the chocolate chips in a double boiler, then cool for 10 minutes. Beat sugar and eggs in a mixing bowl for 2 minutes, add vanilla and then the melted chocolate. Combine dry ingredients and add to chocolate mixture. Fold in the rest of the chocolate chips. Cover and chill for at least 3 hours.
Remove about a cup of dough at a time. With lightly floured hands, roll into 1 inch balls and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes, until lightly puffed and set.  Cool on pan 3-4 minutes, then move to a wire rack to cool completely.  Repeat with remaining dough until done.  Dust the cookies with confectioners sugar when all are cool.